Roasted garlic with cumin-eggplant & capellin
Last updated 6/12/2012 1:20:40 AM. Recipe ID 52511. Report a problem with this recipe.
Title: Roasted garlic with cumin-eggplant & capellin
Categories: Salads, Pasta
Yield: 4 Servings
3 ea Garlic heads, broken into
-- cloves but unpeeled
4 tb Olive oil
Salt & cayenne
1 ea Eggplant, thinly sliced
2 ts Cumin
12 oz Capellini
Juice of 1/2 lemon
2 ts Cilantro, chopped
Place whole, unpeeled garlic cloves on a baking sheet in a single
layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F
for 30 minutes. Raise the heat to 400F & continue to roast for
another 10 minutes. Remove from oven & cool. When cool enough to
handle, peel & toss with the remnants of the oil they were cooked in.
Brush eggplant slices with rest of olive oil & sprinkle with 1 ts
cumin. Broil until the eggplant is browned in spots & tender, cut
into matchstick pieces.
Cook pasta to al dente & drain.
Toss pasta with the eggplant & garlic flesh. Season with salt,
cayenne, rest of cumin & the lemon juice. Let cool to room
temperature & serve, garnished with cilantro.
** Recipe was confusing, it omitted ingredients in the directions
that are included in the ingredient list & referred to ingredients
that did not appear in the ingredient list. So, this recipe has
hopefully been adjusted so that it works.
Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"
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